Cooking Class at Saito: Washoku - classic Japanese

Washoku is traditional Japanese cuisine that emphasizes seasonal ingredients, balance, and harmony in flavor, presentation, and nutrition. It often consists of rice, miso soup, vegetables, and fish, and reflects a deep respect for nature and Japanese cultural values.

This washoku cooking course focuses on the fundamentals of traditional Japanese home cooking. Participants will learn to prepare a complete Japanese meal and will be introduced to key techniques such as making dashi, seasoning rice, and working with vegetables and fish.

Awase dashi is a classic Japanese broth made from kombu (kelp) and katsuobushi (dried bonito flakes). It forms the foundation for many dishes. We’ll show you how to draw out umami and create a clear, aromatic soup base.

Takikomi gohan is flavorful rice cooked with vegetables, mushrooms, and sometimes fish or chicken. You’ll learn how to blend the flavors in a single pot and create a fragrant and satisfying rice dish.

Ohitashi is a delicate spinach dish marinated in a light dashi-based sauce. We’ll show you how to gently prepare vegetables so their natural flavors and textures are highlighted.

Saikyoyaki is a grilled dish from Kyoto featuring fish marinated in sweet white miso. You’ll learn how to make the marinade and grill the fish so it becomes tender and full of flavor.

Tsukemono are quick-pickled vegetables that add freshness and crunch to a meal. You’ll learn simple pickling techniques using seasonal produce and basic ingredients.

Nasu dengaku miso is grilled eggplant topped with a sweet-and-salty miso glaze.